Harvested bamboo shoots are highly perishable with a respiration rate over 100 mg C02/kg-h at 20°C (8). The fiber content increases quickly from the cut end toward the tip. The quality and yield of canned bamboo shoots depend greatly on the holding condition of raw materials before processing (9,10). Rapid precooling and storage at low temperature and high humidity conditions can prevent quality deterioration and extend the shelf life of the bamboo shoot from 1-2 days to 7-10 days (11). In Taiwan, harvested bamboo shoots are washed and packed in plastic or bamboo baskets for nearby markets or in PE-lined cartons, which are shipped to the wholesale fresh markets in Taipei.

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